Ingredients

• 8 cups water
• 0.5 medium onion , halved and separated
• 8 cloves garlic , peeled and whole
• 8 slices fresh ginger root
• 4 large eggs
• salt and freshly ground black pepper to taste , Optional

Instructions

1. 1 Make broth base: Combine water, onion, garlic, and ginger in a large stock pot and bring to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
2. 2 While broth simmers, fill a medium saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into boiling water one at a time. Cook until yolks are barely set, about 7 minutes. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
3. 3 Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
4. 4 Add broth ingredients: Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from broth in the stock pot; discard vegetables. Add soy sauce, sake, chile sauce, sugar, sesame oil, and salt; stir well. Cover the stock pot loosely and simmer for 10 to 20 minutes more.
5. 5 Prepare finishing touches: Return simmering water to a boil. Cook noodles in boiling water uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
6. 6 Add shrimp and scallops to simmering broth. Cook until opaque, 3 to 5 minutes.
7. 7 Ladle finished broth into the bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks-up, resting on noodles in each bowl; keep eggs above broth. Garnish each bowl with scallions.

Nutrition per serving